Wednesday, July 24, 2013

Blueberry Muffins with Almond Streusel Topping

I am rushing for time nowadays so I like to prepare something easy for breakfast. It is usually a slice of bread with banana, some oats or cereal and when I am being hard working I will make some muffins like this. One of the Asian stores here is having sale on blueberries at $0.79 a packet and I bought a few of it. I freeze most of it up and used some for these muffins. I love the taste of these muffins especially the added crunchy topping. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren't overly sweet, which is a big plus for us.

1. For the topping, in a medium bowl, stir together the flour, cinnamon, sliced almond, salt and brown sugar. Add the melted butter and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
2. Preheat oven to 375°F. Brush a 12 cup muffin pan with butter or line it with paper liners. In a medium bowl, combined the flour, baking powder, salt and sugar. Mix really well.
3. In a large mixing bowl, hand whisks the egg, vanilla until well combined. Add in the oil and milk, mix well. Add it into flour mixture. Stir gently until combined
4. Fold in the blueberries. Divide the batter among the muffins cups. Sprinkle the streusel topping on top of the batter.
5. Bake until golden brown or until toothpick inserted into the center of the muffin comes out clean. It will take around 18-20 minutes depend on your oven. Let it cool on pan for 15 minutes before removing it. Serve warm

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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